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Intrinsic Viscosity Determination of High Molecular Weight Biopolymers by Different Plot Methods. Chia Gum Case
(Science and Education, 2018-10)
The chia (Salvia hispanica) generates an abundant and viscous mucilage, this is purified with periods of heating-cooling and finally precipitated with ethanol, obtaining chia gum, CG. In this work the intrinsic viscosity ...
Utilização de farinha de chia (Salvia hispânica) na elaboração de pão sem glúten sem adição de goma e gordura
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2015-03-12)
Celiac disease is a permanent intolerance to gluten and its treatment is based in the total removal of these dietary proteins . The chia seed is highly nutritious because of the high content of protein, dietary fiber and ...
Microencapsulation of chia seed oil (Salvia hispanica L.) in spray and freeze-dried whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA) matrices
(MDPI, 2020-09-01)
Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence ...